Description
Delicious mini pastry cups filled with melted Brie and tart cranberry sauce, topped with chopped walnuts and rosemary—perfect as a festive appetizer or cocktail party snack.
Ingredients
Units
Scale
- 1 sheet (8 oz) refrigerated puff pastry, thawed
- 4 oz Brie cheese, rind removed and cut into small cubes
- 1/2 cup cranberry sauce (homemade or store-bought)
- 2 tablespoons chopped walnuts or pecans
- 1 teaspoon fresh rosemary, finely chopped (plus extra for garnish)
- 1 egg, beaten (for egg wash)
- Optional: zest of 1/2 orange for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
- Unfold puff pastry on a lightly floured surface and roll into a 10×10-inch square. Cut into 24 equal squares.
- Press each square into a mini muffin well, forming a cup.
- Place a small cube of Brie in the bottom of each pastry cup.
- Add about 1 teaspoon of cranberry sauce atop the Brie in each cup.
- Sprinkle chopped walnuts and rosemary over each bite.
- Brush the edges of pastry cups with beaten egg for a golden finish.
- Bake for 12–15 minutes, until pastry is puffed and lightly golden and cheese is melted.
- Let cool for 2–3 minutes in the pan, then gently remove and transfer to a serving platter.
- Garnish with additional rosemary sprigs and optional orange zest before serving warm.
Notes
- Use reduced-sugar cranberry sauce if preferred to control sweetness.
- Swap walnuts for pecans or sliced almonds for variation.
- Make ahead: assemble bites and store covered in refrigerator for up to 4 hours before baking.
- Go nut-free by skipping the nuts or using toasted pumpkin seeds.
- For extra flavor, drizzle with honey or a balsamic reduction just before serving.
Nutrition
- Serving Size: 2 bites (approx.)
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg